Cress 
Cress and Mustard Tests grown in 
Carter’s Laboratory 
Mustard 
CRESS 
Per pkt. Per oz. Per )/i lb 
Carter’s “Parsley Curled.” — This selection of Curled Garden Cress is comparable with nothing less 
than a finely Curled Parsley — hence its name; a distinct advance on the Triple Curled . . . .10 .26 .90 
Triple Curled. — Extra quick growth 10 .16 .60 
Plain or Common. — For early salads 10 .16 .60 
Curled or Pepper Grass. — Ordinary stock 10 .16 .60 
Australian Garden 10 .20 .76 
American or Upland Cress. — A perennial sort with a taste similar to watercress 10 .20 .76 
Watercress 10 .60 1.60 
MUSTARD 
Carter’s Finest White. — Very popular for salads . . 10 .20 .76 
Brown. — Very pungent; the seed largely used for grinding 10 .20 .76 
Chinese. — Black-seeded; fine pungent flavour 10 .20 .76 
Cultivation of Cress and Mustard. — Two of the most popular salad plants in cultivation. Easily grown during the 
winter on the greenhouse bench, in frames, pots, or boxes. Sow the seed very thickly in rows 3 to 6 inches apart, under 
glass or for summer use; the rows should be 1 foot apart in the open ground. Make a succession of sowings, as it runs to 
seed rapidly. Watercress requires a different treatment, as it will succeed only in very damp soils on the borders of ponds 
or streams, or where the roots are partially submerged in water; this seed should be planted a quarter of an inch deep and 
the immediate vicinity should be kept well weeded until the plants make a strong growth. These plants propagate rapidly 
by root extention and self breeding. One ounce of cress will sow 100 feet of drill, one ounce of mustard 40 feet of drill. 
CHICORY 
It is only on the Con- 
tinent one can appreciate 
the delicate piquancy 
attached to salads, as 
they seem to understand 
them better than we do 
here. Chicory is a lead- 
ing ingredient in French 
salads, and the plant is 
so easily cultivated that 
it should be more popu- 
lar here. The seed is 
sown in late spring, in a 
sheltered position on a 
nice soil, very similar 
to carrots, the plants 
thinned out to about 
9 inches apart, and left 
to grow on until the 
'^1 
re* v \ 
mi ‘ 
Chicory 
late autumn, when the 
growth will die down, 
leaving a root somewhat 
like a parsnip. These 
are taken into a shed and 
kept in a heap of soil 
away from frost and 
light, to be trans- 
ferred to a hothouse 
when needed to produce 
their blanched heads 
during winter. 
Large Rooted. 
Price, .10 per pkt. ; 
.25peroz. ; .90 per Jq lb. 
Witloof. — The finest 
winter salad sort. 
Price, .10 per pkt. ; 
.25 per oz. ; .90 per lb. 
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